Dessert•indulgent
Profiterole with Ice Cream & Chocolate Sauce
Profiterole with Ice Cream – With the end of summer just around the corner, I decided to make profiteroles with ice cream and topped with chocolate sauce and some ground peanuts. Such combinations will please everyone, even the picky eaters and toddlers, I promise.Chocolate Sauce Recipe Source: The Sophisticated Gourmet
- Prep time
- 20 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Choux pastry (please refer to my choux pastry recipe](//rasamalaysia.com/choux-pastry-recipe/))
- Ice Cream
- Chocolate Sauce
- Ground Peanuts
- Raspberries (or cherries/blueberries/blackberries, for topping)
- 3.5 oz (100g) dark chocolate with 70% cocoa content (finely chopped)
- 2 tablespoons unsweetened cocoa powder (natural or dutch-processed)
- 1/3 cup golden syrup (Lyle’s brand) (or light corn syrup or light agave nectar)
- 1/3 cup heavy (double) cream
- 1/3 cup confectioner’s powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 pinch fine grain sea salt
Instructions
- 1
Slice the choux pastry in half using a sharp knife. Scoop a portion of ice cream and place it between the two halves of pastry. Drizzle generously with chocolate sauce and sprinkle with ground peanuts. Add some raspberries before serving.
- 2
Chocolate Sauce Recipe